2 cups self-rising flour
1/2 cup sugar
1 1/2 tsp cinnamon
1 cup butter, melted
1 cup pear butter (apple butter may be substituted)
2 tbsp milk
1 cup dried cranberries
1/2 cup chopped pecans, optional
1/2 cup brown sugar, packed
1/2 cup flour
1/2 cup butter, softened
Preheat oven to 350 degrees. Grease and flour a 9x5x3 loaf pan. Combine flour, sugar, cinnamon and dried cranberries; set aside. Combine eggs, butter, pear butter and milk; beat well. Add dry ingredients to wet ingredients until just combined and dry mixture is moistened, do not over mix. Add pecans, if using. Spoon batter into prepared pan. Prepare topping by mixing flour and brown sugar until all lumps are gone. Cut butter into flour mixture until pea size lumps form. Spoon topping onto batter and lightly press down. Bake for 60 to 65 minutes. Cool bread in pan for 10 minutes, then remove and cool on a wire rack.
I have also made this as muffins as well.
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